Chinese-Style Broccoli Salad

Chinese-Style Broccoli Salad

72
CHRISTYJ 101

"This is a refreshing and light tasting broccoli salad. Try sprinkling a few sesame or pumpkin seeds on top for a little extra crunch!"

Ingredients

{{adjustedServings}} servings 188 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2205 mg
  • 88%

Based on a 2,000 calorie diet

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Directions

  1. Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise.
  2. Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
  3. In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!
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Reviews

72
  1. 91 Ratings

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I like to make this broccoli when I'm making an "asian" themed dinner. You can make this lighter and lower in salt by eliminating all the extra salt called for in this recipe as the light soy sa...

This was a treat – a flavorful, colorful and healthy treat. I don’t like my *cooked* vegetables crunchy, so I increased the cooking time to about 3-4 minutes. I adjusted the seasonings somewha...

Instead of boiling the broccoli, I steamed it for about 4 minutes, until crisp-tender (which means I didn't use the 2 T of vegetable oil and 1 T salt). The whole recipe was simple and delicious....